I love my dutch oven, y’all. I use it all the time, quite frankly, and this is one of my favorite recipes. It is unbelievably good, and totally worth the time it takes to create.
Classic comfort food, the onions, carrots, and celery add to the heartiness of this dish. The chicken becomes fall-off-the-bone, and a delicious gravy rounds it out.
We usually serve this over garlic rice, however it would be amazing over mashed potatoes, and a simple side of steamed green beans and a salad completes this meal.
When I was in my 20’s, I didn’t really understand what braising meant. Basically, it means to sear the meat first at a high temperature, then finish off low and slow with some liquid added. It’s a great cooking method for tougher cuts of meat, as well as regular chicken thighs.
I’ve actually made this recipe using chicken breasts and pork chops. I found that I didn’t like it as much as chicken thighs. There is something really delicious about using thigh meat, and I won’t make the recipe any other way now.
One of my family’s favorite meals. I hope you enjoy!
Braised Chicken Thighs
Equipment
- Dutch oven
- wooden spoon
- Cutting board
Ingredients
- 5-6 chicken thighs
- sprinkle of garlic powder, onion powder, salt and pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 large onion, quartered
- 3 stalks celery, cut into 2" pieces
- 3 carrots, cut into 1" pieces (or 1 1/2 cups baby carrots)
- 5-6 cloves garlic
- 1/4 cup flour
- 3 cups chicken stock
- 2 tablespoons red wine vinegar
Instructions
- Preheat oven to 350.
- Heat olive oil and 2 tablespoons butter in dutch oven over medium high heat.
- Sprinkle chicken thighs with garlic powder, onion powder, salt, and pepper.
- Add chicken thighs to dutch oven. Cover, and sear 3-4 minutes.
- Flip chicken, cover and sear other side 3-4 minutes.
- Remove chicken, set aside on plate.
- Add onions, carrots, and celery to dutch oven.
- Cook 4-5 minutes until slightly soft.
- Add garlic cloves, cook additional 30 seconds.
- Add remaining butter, then add flour, stir, and cook for several minutes until flour is aromatic and brown.
- Add chicken stock. Stir.
- Add red wine vinegar.
- Add salt and pepper to taste.
- Add chicken back into dutch oven, nestle the pieces between the veggies.
- Cover and transfer to oven. Braise at 350 for 2 1/2 to 3 hours.
- Remove from oven, allow to rest for a couple minutes. Serve over rice or mashed potatoes.
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